Can I Make Three Bean Fall Chili Ahead of Time?

Yes. Three Bean Fall Chili is an excellent make-ahead meal because its flavor often improves after resting in the refrigerator. Preparing it a day ahead gives the beans and vegetables more time to absorb the smoky tomato and spice mixture. Cook the chili as directed, allow it to cool, and transfer it to an airtight container before refrigerating. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. The chili may become thicker during storage. If necessary, add a small splash of vegetable broth or water while reheating until it reaches your preferred consistency.

What Are the Best Beans for Three Bean Fall Chili?

Black beans, kidney beans, and pinto beans are an excellent combination for Three Bean Fall Chili because each variety contributes a different texture. Black beans stay relatively firm and provide an earthy flavor. Kidney beans have a creamy center and are commonly used in traditional chili recipes. Pinto beans become tender as they simmer and help give the chili a comforting, hearty consistency. However, you do not have to use exactly these varieties. Cannellini beans, great northern beans, or even chickpeas can replace one of the beans when needed. For the most interesting texture, try using three varieties rather than three cans of the same bean.

How Can I Make Three Bean Fall Chili Thicker?

The easiest way to thicken Three Bean Fall Chili is to simmer it uncovered so excess liquid can gradually evaporate. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot. For an even thicker consistency, mash some of the beans directly against the side of the pot with a spoon. Stir the mashed beans back into the chili. Their natural starch helps create a richer sauce without adding flour or cornstarch. Tomato paste can also contribute body and concentrated flavor. Avoid adding too much extra broth at the beginning, since it is easier to thin a thick chili later than to quickly correct one that is too watery.

Easy Three Bean Fall Chili Recipe

Name: Three Bean Fall Chili
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 teaspoon extra virgin olive oil; 1/2 cup onion, chopped; 2 cloves garlic, minced; 1 (14.5-ounce) can fire-roasted diced tomatoes, including juices; 1 (15-ounce) can Great Northern beans, drained and rinsed (about 1 1/2 cups); 1 (15-ounce) can pinto beans, drained and rinsed (about 1 1/2 cups); 1 (15-ounce) can black beans, drained and rinsed (about 1 1/2 cups); 1 cup water; 2 teaspoons ancho chili powder; 1 teaspoon paprika; 1 1/2 teaspoons ground cumin; 1 tablespoon hot sauce, or to taste; 1/2 teaspoon yellow mustard; Salt, to taste; Black pepper, to taste

Description

Three Bean Fall Chili is a hearty, cozy, plant-based chili made with Great Northern beans, pinto beans, black beans, fire-roasted tomatoes, warming spices, and hot sauce. This easy one-pot vegan chili is perfect for cool fall evenings, meal prep, or a satisfying weeknight dinner.

Ingredients

Scale

1/2 teaspoon extra virgin olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 (14.5-ounce) can fire-roasted diced tomatoes, including juices
1 (15-ounce) can Great Northern beans, drained and rinsed (about 1 1/2 cups)
1 (15-ounce) can pinto beans, drained and rinsed (about 1 1/2 cups)
1 (15-ounce) can black beans, drained and rinsed (about 1 1/2 cups)
1 cup water
2 teaspoons ancho chili powder
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1 tablespoon hot sauce, or to taste
1/2 teaspoon yellow mustard
Salt, to taste
Black pepper, to taste

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Instructions

Heat a medium soup pot or Dutch oven over medium heat and add the extra virgin olive oil.
Add the chopped onion and minced garlic. Sauté for a few minutes until softened, fragrant, and the onion is beginning to turn translucent.
Add the fire-roasted diced tomatoes with their juices, Great Northern beans, pinto beans, black beans, water, ancho chili powder, paprika, cumin, hot sauce, yellow mustard, salt, and black pepper. Stir well to combine.
Bring the Three Bean Fall Chili to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the flavors blend and the chili thickens.
For a thicker consistency, optionally blend the chili with an immersion blender for only 3 to 4 seconds. Blend just enough to break down a few beans and tomatoes while keeping the chili chunky.
Taste and adjust the salt, pepper, or hot sauce as desired.
Serve hot with optional toppings such as chopped cilantro, sliced green onions, avocado, vegan cheese, vegan sour cream, jalapeños, tortilla chips, crackers, or bread.

Notes

For homemade beans, use about 1 1/2 cups cooked beans in place of each 15-ounce can.
Great Northern, pinto, or black beans can be swapped with kidney beans, navy beans, chickpeas, or another favorite bean.
Ancho chili powder is generally mild. If using a standard chili powder blend containing cayenne, reduce the hot sauce if you prefer a milder chili.
Add bell peppers, corn, carrots, zucchini, mushrooms, or sweet potato for extra vegetables.
For thicker Three Bean Fall Chili, simmer uncovered for a few extra minutes or briefly blend a small portion of the beans.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The chili freezes well. Cool completely, transfer to freezer-safe containers, freeze, and thaw before reheating on the stovetop or in the microwave.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 277 kcal
Sugar: 1 g
Sodium: 118 mg
Fat: 2 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1.2 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 16 g
Protein: 17 g
Cholesterol: 0 mg